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RACK ARRANGEMENTS
CAPACITY—All models are supplied with five racks and have a maximum operating capacity of six
racks per oven. The eleven-position rack supports provide for maximum flexibility and proper rack
spacing.
The following arrangements are recommended. The position numbers are in numerical sequence
starting at the bottom (Fig. 6).
Arrangement #1
Five racks in Positions #2, #4, #6, #8, and #10 for oven broiling, cookies or reconstitution of frozen
lunches at maximum capacity. Also recommended position for general baking in sheet pans with
products not over 2
1
/2" (64 mm) high.
Arrangement #2
Four racks in Positions #1, #4, #7, and #10 for general baking in sheet pans, muffin pans, pie or cake
tins, and pudding pans 3
1
/2" (89 mm) high with products not over 4" (102 mm) high. Can also be used
for casseroles or meat dishes in #200 series food service pans 12" x 20" x 2
1
/2" (305 x 508 x 64 mm).
Arrangement #3
Three racks in Positions #1, #5, and #9 for baking breads or cakes in loaf or tube pans and high
meringue pies. Can also be used for casseroles, meat dishes or roasting in pans up to 5
1
/2" (140 mm)
deep with products up to 6" (152 mm) high.
Arrangement #4
Two racks in Positions #1 and #6 for roasting turkeys and other roasts up to 7" (178 mm) high.
With the rack in Position #1, there is limited space for a water pan (see cooking chart in this manual).
When mixed loads or partial loading is regular practice, some users have developed other rack
arrangements to suit their particular needs.
Fig. 6
PL-52806
#1
RACK POSITION
#2
#3
#4
#5
#6
#7
#8
#9
#10
#11